Baked Peppers
From Recipes from our hearth, 1960
Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1741Calories
150 gProtein
79 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories1741 kcal
Protein150 g
Carbohydrates79 g
Fiber1.2 g
Sugars0.1 g
Total Fat87 g
Saturated Fat36 g
Monounsaturated Fat34 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol457 mg
Sodium1472 mg
Potassium2060 mg
Calcium662 mg
Iron17 mg
Magnesium157 mg
Phosphorus1567 mg
Zinc34 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A152 mcg
Vitamin E1 mg
Vitamin K8.8 mcg
Vitamin B62.1 mg
Vitamin B1214 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)32 mg
Folate254 mcg
Choline428 mg
Caffeine0 mg
Water278 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 36. The excerpt below is the record exactly as published.
BAKED PEPPERS & green peppers Lyilbyeeround, chuck, omc iD Se bOiteoariany, ground 1/2 cup rice, cooked seasoning salt 1/2 cup grated cheese
Cook this with the app: pantry check, scaling, and the assistant.